Cranberryeggnogbiscotti Recipes

Steps:

• Preheat oven to 350°. In a large bowl, beat eggs, sugar and vanilla until well-blended. In another bowl, whisk together flour, baking soda, baking powder and salt; gradually stir into egg mixture. Stir in ground almonds and cranberries (mixture will be stiff)., Divide dough in half. Using lightly floured hands, shape each portion into a 9x3-in. rectangle on a parchment-lined baking sheet. Bake until lightly browned, about 25 minutes., Cool on pans on wire racks until firm. Reduce oven setting to 325°. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 1/2-in. slices. Place on baking sheets, cut side down., Bake until lightly browned, 8-10 minutes per side. Remove from pans to wire racks; cool completely. Store in an airtight container.

Steps:

• Preheat oven to 375°. Beat butter and sugar until blended. Beat in eggs, 1 at a time. Beat in eggnog and vanilla. In another bowl, whisk together flour, baking powder, nutmeg and salt; gradually beat into butter mixture (dough will be sticky)., Divide dough in half. On a greased baking sheet, shape each portion into a 12x3-in. rectangle. Bake until a toothpick inserted in center comes out clean, 16-19 minutes. Reduce oven setting to 300°. Remove rectangles from pans to wire racks; cool 10 minutes. , Place rectangles on a cutting board. Using a serrated knife, trim ends of rectangles and cut diagonally into 1/2-in. slices. Return to baking sheets, cut side down. Bake until firm, about 10 minutes per side. Remove from pans to wire racks; cool completely. , Mix glaze ingredients. Drizzle over biscotti with a spoon.

Steps:

• Preheat oven to 350°F
• Lightly spray a cookie sheet with nonstick cooking spray.
• Break up cookie dough into large bowl; let stand 10 to 15 minutes to soften.
• Add flour, cranberries, orange zest, cinnamon, nutmeg and vanilla extract to the cookie dough; mix well.
• Divide dough into two equal halves.
• On the cookie sheet, shape each dough half into a 12 inch long, 2 inch wide 3/4 inch high rectangle, spacing the dough halves about 3 inches apart.
• Bake 26-28 minutes or until the logs are deep golden brown.
• Remove sheet from oven.
• Using a sharp knife, cut each log into 3/4 inch wide slices.
• Place slices back on cookie sheet.
• Bake the slices 5 minutes; remove from oven and turn over.
• Bake 5 minutes longer.
• Remove from oven and cool completely.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
• Beat butter and sugar together in a bowl until mixture is creamy. Beat in eggs, orange zest, orange extract, and almond extract.
• Whisk flour, baking powder, baking soda, and salt in a separate bowl; mix dry ingredients into moist ingredients to make a stiff dough. Mix sweetened cranberries into dough. Form dough into a ball, cut into halves, and shape each half into a log. Place logs onto prepared baking sheet.
• Bake in the preheated oven until the edges are lightly browned, 20 to 25 minutes. Let logs cool completely on wire racks.
• Cut logs into slices on a slight diagonal and lay the slices on the parchment-lined baking sheet. Bake biscotti until crisp and lightly golden brown, about 7 minutes.

Steps:

• In a food processor, combine almond flour, arrowroot powder, salt and baking soda.
• Pulse until ingredients are well combined.
• Pulse in agave nectar and orange zest until the dough forms a ball.
• Remove dough from food processor and work in cranberries and pistachios with your hands.
• Form dough into 2 logs on a parchment lined baking sheet.
• Bake at 350° for 15 minutes, then remove from oven and cool for 1 hour.
• Cut the logs into ½ inch slices on the diagonal with a very sharp knife.
• Spread slices out on a baking sheet and bake at 300° for 12-15 minutes.
• Remove from oven and allow to cool, set, and become crispy.

Steps:

• Heat oven to 350 degrees. Finely chop half the pecans, and leave remaining ones in halves; set aside.
• In an electric mixer fitted with the paddle attachment, combine baking powder, flour, sugar, and salt. In a bowl, beat eggs, yolks, and vanilla. Add to dry ingredients; mix on medium low until sticky dough is formed. Stir in pecans, cranberries, and zest.
• Turn dough out onto well-floured board; sprinkle with flour, and knead slightly. Shape into 9-by-3 1/2-inch logs. Transfer to prepared baking sheet. Bake until golden brown, 25 to 30 minutes. Let cool enough to handle, about 10 minutes. Reduce oven to 275 degrees.
• On cutting board, cut logs on diagonal into 1/2-inch-thick slices. Return pieces cut side down to baking sheet. Bake until lightly toasted, about 20 minutes. Turn over. Bake until slightly dry, about 20 minutes. Cool on wire rack. Store in airtight container.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with parchment paper.
• Beat sugar, eggs, oil, extracts, and orange zest together in a large bowl.
• Combine flour and baking powder; stir into egg mixture to form a stiff dough. Stir in cranberries and walnuts. Divide dough into 2 pieces. Form each piece into a roll the length of your cookie sheet. Use the parchment paper to help flatten the roll to about 1/2-inch thickness.
• Bake in the preheated oven until golden brown, 25 to 30 minutes. Remove from cookie sheet to cool onto a wire rack until safe to handle, 10 to 15 minutes.
• Slice rolls crosswise into 1/2-inch slices. Place slices back on the cookie sheet, cut-side up, and continue baking until lightly toasted, 5 to 7 minutes per side.

Steps:

• Preheat oven to 350 degrees.
• Place cranberries in a small bowl. Cover with boiling water and let sit for 10 minutes. Drain and set aside.
• Combine eggs, sugar, oil, orange zest, baking powder,vanilla, and almond extract in a large bowl.
• Add flour, nuts, and cranberries and stir to mix well.
• Turn out onto a floured surface and knead until smooth.
• Divide dough in half. Form each half into a 2-inch diameter by 12-inch long log.
• Place logs on a parchment lined baking sheet. Bake until lightly brown, about 30 minutes. Remove from oven and let cool for 15 minutes.
• Cut logs with a serrated knife into ½ inch thick slices.Slices can either be cut straight across or cut on the diagonal.
• Place slices, cut-side down, on the baking sheet. Bake about20 more minutes, turning slices once after 10 minutes.
• Cool completely on a wire rack.
• If desired, melt white chocolate chips according to package directions. Stir in orange oil.
• Dip ends of biscotti into melted chocolate. Let sit on parchment until set.